When I first started using Q&A sessions, I asked for volunteers to answer the questions but quickly discovered

either a silent class or a few students who regularly answered. So I changed my strategy by calling on students. As students do not know who will be called, they all take the extra effort to do their reading so that they may be able to answer the questions.

When I first learnt of active learning strategies, I read of many different teaching strategies. As usual the long, complicated ones caught my eye and I couldnt wait to employ them as I thought students would be excited to perform these activities. However, as my observer and learners have identified, my instructions were often not clear enough and students who were not used to active learning strategies were resistant. This has led to the more frequent usage of much shorter and simpler activities such as Q&As, class discussions, problem solving aChatni podi Bellary style Ingredients: Channa dal - 1 cup Urad Dal - cup Methi (dry fenugreek seeds) - tsp Dhania seeds - tsp Karepatta few leaves Tamarind - a small lemon sized roundel Copra Grated - 1 cup (Only dry variety here, fresh coconut or coconut powder cannot be used) Jaggery grated - 1/4 cup Red Chillies - Spicy variety - 10 to 12 (adjust spice) Red chillies - Kashmiri Variety - 10 Asafoetida powder - 1 TBSP Coriander leaves (dry,cleaned and sorted) - 1 cup (packed tight) Oil - 6 to 8 TBSP Salt - to taste Method: 1) Dry Roast the copra till it slightly becomes warm to the touch. Remove to a plate

2) Add 1 - 2 TBSP oil in the same pan, Roast chillies (both varieties) separately for 2-3 mins till fried. Remove to a flat plate. 3) Add 2 TBSP more oil and fry the dals separately. Remove to a plate and cool. 4) Now add remaining oil and fry coriander leaves on low-medium flame till crisp (takes about 4 - 5 mins), stirring constantly. Drain to a plate. 5) In the remaining oil, fry fenugreek (methi seeds) , dhania and karepatta together. You may even switch off the flame and just fry them in the remaining hot oil. Remove to a plate. Then fry the tamarind 6) Let all the ingredients be on separate plates and cool to room temperature. 7) Now first grind the dals to a very coarse powder. Remove to a flat dry plate. 8) Then grind together the methi seeds, dhania, karepatta, red chillies, asafoetida, jaggery and fried coriander leaves separately. Transfer to another plate. 9) Now pulse the roasted copra for just 2 - 3 seconds till slightly ground. Do not overgrind as the oil from the copra would seep out 9) Using clean dry hands or a flat spatula, mix copra with these two spice powders to get a homegeneous mixture. If you like, you can grind the dals to a smooth texture, but traditionally Chutneypudi is a coarse spice powder. 10) Once the two spice powders come together as a condiment, add requisite salt. Season with hot oil spluttered with mustard and hing. Mix well. Transfer immediately to a dry glass or stainless steel airtight container. Storing this in plastic containers reduces the shelf life quite a bit 11) Use a dry spoon to retrieve a small quantity as per use every time.